Fall Harvest Butternut Squash Quinoa Salad

Samina Qureshi is the Registered Dietitian Nutritionist and owner of Wholesome Start. Her nutrition practice is based in Houston, Texas and she provides virtual nutrition counseling sessions to clients across the country. Schedule your FREE 15-minute nutrition session today!

Now that it's November I'm sure you're starting to think of what you can make for Thanksgiving. This Fall Harvest Butternut Squash Quinoa Salad is the perfect dish you can share with your family and friends at potlucks, holiday parties, or your Thanksgiving feast! If you're worried about what to serve your gluten-free, vegetarian, or vegan friends this holiday season, I've got you covered!

Pro Tip: The more plant-based colors your meals have the more nutrient dense they'll be!

My Fall Harvest Butternut Squash salad is packed with plant-based protein and healthy fats to help keep you full and satisfied. I love how colorful this Fall Harvest Butternut Squash Quinoa Salad is! One of the vibrant colors in this salad comes from the roasted butternut squash. Not sure how to make roasted butternut squash? Scroll through the pictures below!

First, make sure you wash and dry the squash. Preheat the oven to 400 degrees Farenheit. Next, cut the top and bottom of the butternut squash and peel the skin using a vegetable peeler.

After you've peeled the squash you'll want to cut it in half.

Set the bottom half of the squash aside and slice the top half of the squash into half-inch thick disks. After you've sliced the squash, dice the disks of squash into bite sized pieces and place into a mixing bowl.

Now we can tackle the bottom half of the squash. The bottom half has the pulp and seeds so you'll want to spoon them out before we slice and dice this guy!

Pro Tip: Don't throw away the butternut squash seeds! Save them for later and roast them in the oven for a crunchy snack.

Now that you've diced the butternut squash into bite-sized pieces it's time to season it with two tablespoons of olive oil and a dash of salt and pepper.

Pour the seasoned butternut squash on a baking sheet and bake for 20-25 minutes or until lightly crisp and tender.

Okay, you've made your roasted butternut squash. Now what? Cook your quinoa, dice your red onion, add your favorite toppings and toss with dressing! Check out the full recipe below for the full list of ingredients and directions.

A delicious way to get a variety of nutrients in your diet! Add this recipe to your holiday feast for a gluten-free plant-based meal!

Ingredients

3 cups Butternut Squash, diced, roasted

1 cup Quinoa, uncooked

1 Tbsp. Extra Virgin Olive Oil

2 cups Water

4 Tbsp. Cranberries, dried

1/3 cup Red Onion, finely chopped

3 Tbsp. Pumpkin Seeds, roasted

1/2 Tsp. Salt

1/4 Tsp. Black Pepper, ground

Dressing Ingredients:

1/2 cup Extra Virgin Olive Oil

1 Tbsp. Honey

1 Tsp. Dijon Mustard

1/2 Tsp. Salt

1/4 Tsp. Black Pepper, Ground

Instructions

Preheat oven to 400FWash and peel butternut squash. Cut into bite size piecesIn a large bowl, toss the butternut squash with olive oil. Season with salt and pepper to taste. Arrange seasoned squash on a baking sheet in a single layer. Roast for 20-25 minutes or until squash is tender and crisp on edges. While the squash is roasting, rinse the quinoa and cook in a medium saucepan.Whisk all the dressing ingredients together in a small bowl. Set aside.Assemble salad by combining the cooked quinoa, roasted butternut squash, cranberries, red onion, and pumpkin seeds in a large bowl. Pour dressing into bowl and mix until combined. Season with salt and pepper, to taste and enjoy!

Details

Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: 4-6

And there you have it, a holiday dish you'll want to share with everyone! This fall harvest butternut squash salad recipe can be made with a variety of different ingredients for different flavor combinations. The quinoa is a great plant-based protein, the butternut squash boosts this meal with a great source of vitamin A, vitamin C, vitamin E, B vitamins, and fiber, and the olive oil and pumpkin seeds round this meal out with heart healthy fats. The holidays can be a tricky time to please all your guests food preferences and or allergies but this dish is a simple solution that will please everyone!

Let me know how you and your guests enjoyed my Fall Harvest Butternut Squash Salad in the comments below! Be sure to use the hashtag #WholesomeStartRD so I can share your picture on my social media accounts and encourage others to fill their plates with a variety of nutrient rich foods.